View Pit Stop page for race #133 by neske — Ghost race
View profile for Neske (neske)
Official speed | 73.42 wpm (55.90 seconds elapsed during race) |
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Race Start | February 7, 2013 6:38:49pm UTC |
Race Finish | February 7, 2013 6:39:45pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 91.0% |
Points | 0.00 |
Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |